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Pecan Pie

Pecan Pie

This is the last recipe my daughter and I made for our early Thanksgiving feast. My daughter basically prepared this pie all by herself and it couldn’t have been more delicious! She did a great job following instructions and being careful while chopping and using the oven.  We used a frozen pie crust because we had one in the freezer and its instructions said not to pre-cook the shell if making a pecan pie…it worked perfectly. The pie turned out beautiful and so delicious! My entire family loved it and we gobbled it up in two days. Needless to say, I am extremely proud of my daughter and she is quite proud of herself!

Pecan Pie

How to Make a Pecan Pie

Preheat the oven to 350 degrees.

Place the pecans into a large skillet over medium-low heat. Toast the nuts for 5-7 minutes, stirring often, until toasted and fragrant. Chop the pecans (except for a few for the top of the pie).

Melt the butter in a medium heatproof bowl set in a saucepan of water on low heat. Stir in the brown sugar and salt with a spoon until the butter is absorbed. Beat in the eggs then add the corn syrup and vanilla extract. Stir until the mixture is hot and shiny; about 130 degrees with a candy thermometer.

Add the pecans and mix well. Pour the pecan mixture into the pie shell then place into the oven and bake for 60-70 minutes, or until it looks set yet soft, like gelatin, when pressed in the center. Transfer to a pie rack and let it cook for at least 2 hours. Store in the refrigerator. Enjoy.

Pecan Pie

Pecan Pie

Pecan Pie

Prep Time: 15 minutes
Servings: 1 pie

Ingredients

  • 6 tbsp unsalted butter cut into pieces
  • 1 cup of brown sugar
  • ½ tsp salt
  • 3 large eggs
  • ¾ cup light corn syrup
  • 1 tbsp vanilla extract
  • 2 ¼ cups of pecans toasted then chopped (save a few whole nuts for the top)

Instructions

  • Preheat the oven to 350 degrees.
  • Place the pecans into a large skillet over medium-low heat. Toast the nuts for 5-7 minutes, stirring often, until toasted and fragrant. Chop the pecans (except for a few for the top of the pie).
  • Melt the butter in a medium heatproof bowl set in a saucepan of water on low heat. Stir in the brown sugar and salt with a spoon until the butter is absorbed. Beat in the eggs then add the corn syrup and vanilla extract. Stir until the mixture is hot and shiny; about 130 degrees with a candy thermometer.
  • Add the pecans and mix well. Pour the pecan mixture into the pie shell then place into the oven and bake for 60-70 minutes, or until it looks set yet soft, like gelatin, when pressed in the center. Transfer to a pie rack and let it cook for at least 2 hours. Store in the refrigerator. Enjoy.
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17 Comments

  1. You have a budding chef there! The pie looks delicious!
    My Nana made the most wonderful Southern Pecan Pie! Oh so good!!
    xo Kris

  2. Hi Pam,
    Congratulations to your gorgeous daughter as the pie looks stunning and might be super delicious!!
    Cheers and hope you have a fantastic weekend,
    Lia.

  3. Looks like the perfect pecan pie to me.. your daughter did a fantastic job!! I love that she enjoys cooking with you.. it’s such a great way to bond and be together!!!

  4. It looks like your daughter has inherited her mama’s skills in the kitchen. I can tell how proud you are of her, Pam. What a lovely young lady. I hope you and your family enjoy a very Happy Thanksgiving. That is one scrumptious looking pie.